Serves 6-8
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  1. If you have time, rub some salt in the pork skin two hours before cooking and leave it uncovered in the fridge.
  2. Preheat the oven to 230 ̊C/210 ̊C fan/gas 8.
  3. Scatter the carrot, onion and apple along the middle of a shallow roasting tray to make a bed for the pork. Sit the pork on top and rub the skin with the oil.
  4. Place the pork in the oven for 15 minutes, then turn the heat down to 180 ̊C/160 ̊C fan/gas mark 4 and continue to roast for one hour and 30 minutes. If you don’t have brilliant crackling after this time, turn the heat back up and check every five minutes until the skin has crackled.
  5. Remove the pork from the roasting tray and transfer to a board to rest. Pour off all but about two tablespoons of fat from the tray. If your tray is robust enough, place it over a medium-high heat; if not, scrape the contents into a shallow saucepan and place that on the heat instead.
  6. Stir in the flour and cook until you have a mushy, dark amber paste. Add the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 minutes until thick.
  7. Strain the sauce into a clean saucepan, pushing as much of the puree as you can through the sieve. Simmer again and season to taste.
  8. Using a serrated knife, carve the pork loin into thick slices with crackling attached. Serve with your favourite vegetables and the apple and cider gravy.

Note: vegetable stock can be used as an alternative to chicken stock, if you wish.

Nutrition Facts

Per serving: 385kcals, 16g fat (5.2g saturated), 8.2g carbs (4.8g sugars), 48.9g protein, 0.8g fibre, 0.402g sodium

IrishDairy-freeChristmasDinnerEasterDiabetic-friendlyLow-fatSpecial OccasionsFamily mealsCuisinesSlow cookerFree-fromSunday roastBudget mealsComfort foodMake it Healthy

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